Subj : BH&G 1955
To   : ALL
From : DAVE DRUM
Date : Sun Feb 28 2021 12:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Four-Cheese Macaroni And Cheese
 Categories: Pasta, Cheese, Vegetables, Dairy
      Yield: 6 Servings
 
           Nonstick spray
     16 oz Pkg dried cavatappi or
           - corkscrew-shape pasta
      3 tb Unsalted butter
    1/3 c  Fine chopped onion
      3 tb All-purpose flour
    1/2 ts Kosher salt
    1/4 ts Freshly ground black pepper
  2 1/2 c  Milk
      8 oz Gouda cheese; shredded *
      4 oz Sharp cheddar cheese;
           - shredded *
      4 oz Emmenthaler cheese; shredded
    1/2 c  Grated Parmesan cheese
      1 ts Unsalted butter
    2/3 c  Panko
           Snipped fresh parsley (opt)
 
  Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au
  gratin or baking dish with cooking spray; set aside.**
  Bring a large pot of lightly salted water to boiling. Add
  pasta and cook according to package directions. Drain and
  return to the warm pot.
  
  Meanwhile, in a large saucepan melt the 3 tablespoons
  butter over medium heat. Add onion; cook and stir for 3
  minutes. Stir in flour, kosher salt, and pepper. Add milk
  all at once. Cook, whisking constantly, until thickened
  and bubbly. Cook and whisk for 2 minutes more. Remove from
  heat.
  
  Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4
  cup of the Parmesan cheese, whisking until cheeses are
  melted and sauce is smooth. Add the cheese sauce to cooked
  pasta; stir to coat. Transfer mixture to prepared dish.
  
  In a small microwave-safe bowl melt the 1 teaspoon butter.
  Stir in panko and the remaining 1/4 cup Parmesan cheese.
  Sprinkle panko mixture over pasta mixture. Broil 5 to 6
  inches from the heat about 2 minutes or until top is
  browned. If desired, garnish with parsley.
  
  Truffle Macaroni and Cheese: Prepare Four-Cheese Macaroni
  and Cheese as directed, except drizzle crumb topping with
  1 to 2 tablespoons truffle oil before broiling.
  
  Bacon-Blue Macaroni and Cheese: Prepare Four-Cheese
  Macaroni and Cheese as directed, except stir 3 slices
  crisp-cooked, drained, and crumbled bacon and 1/4 cup
  crumbled blue cheese (1 ounce) into panko mixture before
  sprinkling over pasta mixture.
  
  Butternut Squash Macaroni and Cheese: Prepare Four-Cheese
  Macaroni and Cheese as directed, except Set oven @
  450ºF/230ºC. Coat a 15x10x1-inch baking pan with
  nonstick cooking spray. Place 1 1/2 pounds butternut
  squash, peeled, seeded, and cut into 1-inch cubes, in the
  prepared baking pan. Drizzle 2 tablespoons olive oil over
  squash pieces; toss to coat. Roast, uncovered, for 25 to
  30 minutes or until tender, stirring occasionally. Stir
  cooked squash into pasta with the cheese sauce.
  
  Pumpkin Macaroni and Cheese: Prepare Four-Cheese Macaroni
  and Cheese as directed, except substitute white cheddar
  cheese for the sharp cheddar cheese and fontina cheese for
  the Swiss cheese. Stir one 15-ounce can pumpkin and 1
  tablespoon snipped fresh sage into cheese sauce before
  adding to pasta.
  
  * To ensure a smooth, creamy dish, our Test Kitchen
  recommends buying chunks of cheese and shredding the
  cheese just before using. Using preshredded cheese did not
  work as well.
  
  ** Baked Four-Cheese Macaroni and Cheese: If you don't
  have a broiler-safe baking dish, Set oven @ 450
  degrees F. After sprinkling pasta mixture with panko
  mixture, bake about 10 minutes or until panko mixture is
  golden brown.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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